In a medium bowl, sift together the flour, cocoa powder, ginger, cinnamon, cloves, baking soda, salt and pepper. Set aside.

In the bowl of a stand mixer, beat the butter on medium speed until creamy. Add the sugar and beat until fluffy. Add the egg and beat until well combined, then beat in the molasses, corn syrup and vanilla.

Gradually beat in the flour mixture, scraping down the bowl 2 or 3 times. Form the dough into a large ball and divide into 4 equal pieces. Wrap each piece in plastic wrap and chill for at least an hour.

Roll one piece of dough, on a well-floured board, into an 8-inch circle, about 1/4-inch thick. Cut with a 2 1/2-inch cookie cutter, rerolling any scraps. Repeat with remaining dough.

Bake on the prepared baking sheets for 10 to 12 minutes or until golden brown. Cool on a wire rack and glaze as directed below.

To make glaze: Stir together the powdered sugar, vanilla and enough water to form a thick glaze. Spread a thin layer of glaze on the cooled cookies. Let stand until dry.